This picture is from one of my last visits to the farm. It was a beautiful day and I spent hours picking raspberries out in the field. It usually does not take that long to pick berries unless like me, you wish to linger and pick a years worth for canning and freezing.

Red Raspberry Bush

The bushes were full of gorgeous berries. I tasted a few and they were amazing, so I filled up multiple baskets.

With a basket and a pair of scissors, compliments of the greenhouse, I went to the field across from the raspberries to pick some fresh vegetables. In the mood to make a roasted vegetable lasagna, I gathered small purple eggplants, luscious red tomatoes, a bright green head of lettuce for a salad, sunny yellow squash, tender zucchini, a bunch of basil, fresh onions, and garlic.

There is something deeply satisfying about seeing your future dinner in a basket and I just can not wait until winter is over, so I can go back and do this again.

Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.

4 cups crushed, fresh ripe raspberries (6 – 8 pint baskets)

1 tablespoon of strained lemon juice

6 1/2 cups of sugar

1/2 teaspoon unsalted butter

1 (3-ounce) pouch of liqid pectin

In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.

Additional notes:

After the water bath, I carefully remove the jars from the water and set them on a flat surface that has been covered with a clean dish cloth. Once they are completely cool, I label them and place the in a cool dark place.

I have only been canning for a couple of years, but can share from experience that the process sounds far more intimidating then it really is. If raspberries are in season in your corner of the world, I highly recommend that you find a Pick Your Own Farm and get out in the field to pick raspberries. Don’t hesitate to try your hand at preserving the uniquely fresh flavors that are found within a few miles of your own backyard. You might just be surprised to discover a new passion and pleasure through the process.